www.grilledcheesesocial.com

I know, I know . . . at first glance you probably think this post is going to be torture for you because of your “anything from a cow allergy” but you’ll be surprised . . .

After yoga last night I stopped by Depanneur to pick up grilled cheese fixin’s’ (Its been FOREVER since I’ve had grilled cheese!) (I had Mike pick up some chicken soup at Peter’s – he’s not into tomato soup for some reason, bummer but I’ll forgive him) . . . this was my exchange with the girls at the counter (your favorite Australian wasn’t working).

Me: “Hi, I’m making grilled cheese tonight can you recommend a cheese and bread that would work best?”

Girl #1 (MacKenzie): “Oh my, well my favorite kind of cheese for grilled cheese is Comte so I would totally recommend that. Ohh, and we have this fresh whole wheat crusty bread from Roberta’s. That would make an awesome grilled cheese.”

Me: “Wow, well thank you. I’ll take enough to make two sandwiches please.”

Girl #2 (don’t know her name): “She’s a grilled cheese expert, so you asked the right person.”

Me: “Oh, do you make grilled cheese all the time?”

MacKenzie: “Yes, but I also have a blog dedicated to grilled cheese called grilledcheesesocial.com. Now, with this bread and cheese I would recommend making your own flavored garlic butter and using that instead of plain butter.”

At home later . . .

Mike: “YUM!”

Randomly awesome . . . had to check out her blog this morning. The first entry you can actually have (substitute the salted butter with that fake stuff :)). We can make it the next time you’re up because I still have some homemade garlic scape pesto from this summer. Check it out.

Sprinkle half of the crumbled goat cheese onto one slice of bread. I used a nice Capricho De Cabra from Spain. It’s a super tangy, lemony, fresh goats milk cheese that melts really nicely without getting all gritty and gross like some do.

Next you’ll want to scramble one egg up, really quick, and add it right on top of that goat cheese-d up bread.
And add some of that arugula pesto.

Then sprinkle on the remaining goat cheese.

Place the top piece of bread on top along with a smear of butter.

Turn your stove top to medium high and place the sandwich, butter-side down, into the pan. Add a dollop of butter to the other side and let it cook for about 4 minutes until it starts to get brown and toasty.

When it looks good enough on one side, flip it and repeat. The goat cheese melts super quickly so it’s not really about waiting for the cheese to melt, it’s more about waiting to get a nice crust on your bread.

After it’s toasted on both sides, take it out of the pan, let it cool for a hot sec, and chow down.

Look at this one . . . she named it the “I’m Never Eating Again” sandwhich and it has mashed potatoes, Gruyère cheese, turkey and cranberry mustard). Wow.

Or this one she named “The Frumpy Dumpling” which contains ricotta, gouda, pumpkin puree, sage, bacon, nutmeg, cinnamon, sugar and dinner roll dough.

Two things:

1. This is reason #504 of why I love Brooklyn: Your neighborhood barista is also likely to have a pretty interesting/helpful second career . . . such as a grilled cheese blogger.

2. How do people take such lovely pictures of their food? When I take pictures they alway look like crap. I need a lesson!